Strawberry LemonadeBe sure to make plenty of this nonalcoholic cooler—it will probably be your most popular beverage on a hot day.

I f you're at the game in Dallas or Tempe (or even at a pre- or early season game up north), the No. 1 enemy isn't the Redskins or the 49ers. It's that unforgiving sun, which seems to be trying to make sure you're well-done before your steaks are. So put away that Donovan McNabb effigy you were planning on hauling to the stadium—there are more important things for you to prepare.

Bring Enough Ice

It seems obvious, but it can't be stressed enough. Well before the thermometer hits the triple digits, you'll be using ice for everything from freshening up drinks to keeping food cool to just plain holding against your forehead. Reckon how much ice you think you'll need (two pounds per person is a good estimate for any outdoor gathering) and then multiply that by at least two. And make sure you keep your ice in separate coolers, according to use—you don't want to make Margaritas from the ice that your raw chicken's been buried in. And, as celebrity chef and Stanford Cardinals tailgater Jamie Purviance notes: "You don't want people closing and opening the cooler that has your raw meat when they get the beers and everything."

Hydrate, Hydrate, Hydrate

You'll be dehydrated before you know it, and to stave off potentially dangerous situations, quaffing water is the best thing you can do. The Institute of Medicine advises men to drink 125 ounces (15.6 cups) of water a day, and women 91 ounces (11.4 cups) a day—and that's not taking into account a tailgate in Houston at 115 degrees on a scorching blacktop, so adjust accordingly. And no, beer doesn't count as water.

Pack Extra Plastic

Plastic wrap and resealable plastic bags aren't just for leftovers—use them to keep prepared food on ice. When everyone's had their first serving of potato salad, wrap up the remainder and stick it in the cooler right away, pulling it out when people are ready for more.

Provide Shelter

Whether in the form of a palatial air-conditioned RV, a camping tent, or a canopy, shade is key to ensuring that the only things turning lobster-red at the tailgate are on the menu. This isn't optional—standing out in the direct sun in triple-digit temperatures isn't just stupid, it could be fatal.

Plan on Grilling, Not Barbecuing

You do know the difference between grilling (cooking food quickly over high, direct heat) and barbecuing (cooking food slowly over low, indirect heat), right? When it comes to tailgating in extreme heat, you'll probably be doing the former, not the latter, not least because the less time you spend over the grill and under the sun, the better it is for your comfort and general health. So when you plan your menu, count on making dishes that cook up quickly, like burgers, hot dogs, steaks, kebabs, and chicken breasts.

Don't Blame the Mayonnaise

The macaroni-salad staple gets a bad rap, but the truth is that commercial mayonnaise is likely to be the last thing to spoil at your tailgate—mayo has a very acidic pH, which makes it difficult for bacteria to thrive. Besides raw meat, the quickest things to go south on a hot day and give everyone tummy aches are actually the water-filled fresh veggies that you probably assumed were the healthiest thing on the menu. So don't leave the lettuce and tomatoes and other vegan delights out on the table to wilt under the sun. Put them on ice, where they'll keep much longer—bacteria grow a lot more slowly at colder temperatures. And play it safe: Put the mayo-based foods and leftover meats in there too. (For more on keeping your food fresh and safe, see our Food Safety Primer.)